1. For the lemongrass syrup: Prep the lemongrass and lightly muddle it.

2. In a medium saucepan, heat water, lemongrass and sugar on medium until the sugar dissolves, then bring the mixture to a boil.

3. Remove from heat, and cover. Let it cool as the lemongrass infuses the mixture, about 15 minutes.

4. Strain, and refrigerate about 10 minutes.

5. Make the yogurt pops: Warm the berries, lemon juice and sugar to start releasing their fragrance over a medium low heat, mashing with the back of a spoon as you go. They should start giving up beautiful, thick juice.

2. Keep working them for about 5 or 8 minutes, and then take the mixture and push it through a fine sieve into a bowl. Mash through as much as possible. You’ll probably still end up with a lot of strawberry mush left in the sieve.

3. Pour the juice (not the mush) into tall narrow glasses, filling them about 1/4 of the way up. Small glasses work best.

4. Put the glasses with juice into the freezer, upright. They don’t have to be completely straight, but you don’t want the strawberry to spill out.

5. While those are freezing, warm up the yogurt, evaporated milk and honey, stirring until the honey is incorporated.

6. Add the vanilla and 1/4 cup lemongrass syrup (you'll have 1/4 cup leftover). Taste to make sure it’s sweet enough for you, and add more honey as needed.

7. Then, cover the pot, remove it from heat and let it cool at room temperature for about 20 minutes, and then in the refrigerator for another 15 or so.

8. Once it’s cool, fill the glasses with strawberries to the top with the mixture, and put them back in the refrigerator. This time, do try to make them as level as possible.

9. After about 30 minutes to an hour, they should be firm enough to push in the popsicle sticks and have them remain in place.

10. Freeze overnight. To serve, you’ll need to set the glasses out for about 10 minutes to loosen from the glass, and they should slide out.